Thursday, August 13, 2009

Peanut Butter Chocolate Chip Ice Cream

2 eggs
3/4 cup granulated splenda
1 cup cream
2 cups milk
1/2 cup natural smooth peanut butter*
1 tsp. vanilla

1/2 -3/4 cup milk chocolate, chopped into chunks. (sized according to your liking.)
1/2 cup salted, roasted peanuts, papery skins removed and split into halves (optional)

Beat eggs until foamy, add cream and beat until thick. Add remaining ingredients except chocolate chips and peanuts and beat.

Pour into ice cream maker and freeze according to manufacturer's instructions.

Add chocolate chips and peanuts in the last five minutes of freezing. (Or if your ice cream is still soft after freezing, mix them in then.)

Put container in the freezer for 2 hours before serving. (If freezing for longer, you may have to defrost in the fridge for half an hour before scooping.)

* If your peanut butter is salt free, add 1/3 tsp. salt

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